Description
This Whole30 Coconut Lime Chicken Skillet is a flavorful, healthy, and fuss-free one-pan meal perfect for weeknight dinners or meal prep. Tender, seasoned chicken breasts are simmered in a creamy coconut lime sauce enhanced with fresh lime juice, cilantro, ginger, and garlic. Naturally gluten free, dairy free, and paleo, this dish comes together in just about 30 minutes and delivers a creamy, zesty, and aromatic dinner the whole family will love.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 large chicken breasts, sliced lengthwise to make 4 flatter cutlets
Aromatics
- 1/2 yellow onion, diced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
Sauce
- 1/4 cup chicken broth
- 1.5 cups canned full-fat coconut cream
- 1/4 cup lime juice, plus lime wedges for serving
Seasonings and Garnish
- 1 teaspoon dried basil
- 1/2 teaspoon coriander
- 1/4 cup chopped cilantro, plus more for garnish
- Salt and pepper, to taste
- Optional: 1 teaspoon red pepper flakes, plus more for garnish
Instructions
- Heat the Skillet – Add olive oil to a large cast iron skillet and heat over medium-high for 4-5 minutes to ensure the pan is fully hot. While heating, season chicken cutlets on both sides with salt and pepper.
- Sear the Chicken – Place the seasoned chicken cutlets in the hot skillet. Sear each side without moving for about 4 minutes per side, or until a deep brown crust develops and the chicken is mostly cooked through. Transfer chicken to a plate and set aside.
- Sauté the Aromatics – In the same skillet, add diced onion, minced garlic, and minced ginger (add more oil if needed). Sauté and stir frequently, cooking for about 10 minutes until the onion is browned and aromatic.
- Deglaze the Pan – Pour in the chicken broth, scraping up any flavorful browned bits from the bottom of the skillet to incorporate into the sauce.
- Make the Coconut Lime Sauce – Add coconut cream, lime juice, dried basil, and coriander to the skillet. Stir to combine thoroughly and continue to scrape up any residual bits on the bottom of the pan.
- Simmer and Reduce – Bring the sauce to a gentle simmer, then reduce heat to medium. Let the sauce cook and thicken for 10 minutes, stirring occasionally.
- Add Herbs & Return Chicken – Stir chopped cilantro and red pepper flakes (if using) into the sauce. Nestle the chicken cutlets back into the sauce, cover, and simmer for another 5 minutes until the chicken is cooked through and flavors meld.
- Finish and Serve – Taste and season the sauce with more salt and pepper if needed. Serve chicken and sauce over your choice of basmati rice, cauliflower rice, shredded cabbage, or roasted vegetables. Garnish with extra chopped cilantro, red pepper flakes, and lime wedges.
Notes
- For extra flavor, marinate the chicken in lime juice and spices for 30 minutes prior to cooking.
- Full-fat coconut cream provides the creamiest sauce; avoid low-fat substitutes for best results.
- This dish can be made spicy by adjusting the amount of red pepper flakes.
- Refrigerate leftovers in an airtight container for up to 3 days—great for meal prep.
- Swap chicken breasts for boneless thighs for a juicier result, adjusting cook time as needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 3g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
